Chicken and Pasta in a Mango Cream Sauce

    50 mins

    This is a crowd pleaser dish with its fruity flavour that's balanced with ginger and garlic. Great hit with kids and adults alike!

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    Serves: 4 

    • 225 g uncooked rigatoni pasta
    • 15 ml olive oil, divided
    • 2 skinless, boneless chicken breast halves - cubed
    • 1 onion, sliced and separated into rings
    • 1 green capsicum, cut into thin strips
    • 3 cloves garlic, minced
    • 2 g fresh ginger, minced
    • 1 mango - peeled, seeded and chopped
    • 235 ml cream
    • salt and pepper to taste
    • 5 g grated Parmesan cheese
    • 4 sprigs fresh parsley, for garnish

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
    2. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
    3. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the cream into the skillet, and cook 5 minutes, until thickened.
    4. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with coriander or parsley to serve.

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